This is Romanesco broccoli, and you can cook it just like cauliflower. I love it, and use it all the time in the fall. I like to cut it into small pieces (each spiral is like a floret) and steam it, then I make a warm bagna cauda sauce for dipping. http://bit.ly/dnQkRN
You could also roast the florets, or steam the florets and make a cheese sauce and bake it in a gratin (again, just like you might do with cauliflower). Hope this is helpful!
i love it cooked till v. tender with garlic, olive oil, red chile flakes, and a little anchovy. amazing as is, even better tossed into some spaghetti with plenty of pecorino on top
My standard is olive oil, salt, and lots of pepper, and browned under the broiler. Seriously much more interesting than you might guess. Incidentally, also my standard for broccoli, asparagus, zucchini, etc. etc.
All of this is super helpful. I am going to try the bagna cauda sauce tonight. Then back to Whole Foods for another one just to try another option.
Thank you foodpickle!!
Amanda is a co-founder of Food52.
added over 2 years agoThis is Romanesco broccoli, and you can cook it just like cauliflower. I love it, and use it all the time in the fall. I like to cut it into small pieces (each spiral is like a floret) and steam it, then I make a warm bagna cauda sauce for dipping. http://bit.ly/dnQkRN
Amanda is a co-founder of Food52.
added over 2 years agoYou could also roast the florets, or steam the florets and make a cheese sauce and bake it in a gratin (again, just like you might do with cauliflower). Hope this is helpful!
Amanda's suggestions all sound great. As for me, I'm big a fan of using it in a gratin: http://www.flickr.com/photos...
I had one in my CSA box a few months ago - I roasted it and made a Romanesco-pasta-cheese casserole - it was delicious and my little ones loved it.
i love it cooked till v. tender with garlic, olive oil, red chile flakes, and a little anchovy. amazing as is, even better tossed into some spaghetti with plenty of pecorino on top
My standard is olive oil, salt, and lots of pepper, and browned under the broiler. Seriously much more interesting than you might guess. Incidentally, also my standard for broccoli, asparagus, zucchini, etc. etc.
All of this is super helpful. I am going to try the bagna cauda sauce tonight. Then back to Whole Foods for another one just to try another option.
Thank you foodpickle!!
I made it! Loved the taste. My husband was afraid to eat the Romanesco broccoli but now he is a fan!
Amanda is a co-founder of Food52.
added over 2 years agoSo glad -- it's been fun following this thread, and glad it had a happy ending!